Description
This rustic Italian crusty bread is a classic, no-fuss loaf with a crisp, golden crust and a soft, airy interior. It’s perfect for dipping in olive oil, serving alongside pasta, or building the ultimate sandwich. With just a few ingredients and minimal hands-on time, this bread brings the charm of an Italian bakery right into your kitchen.
Ingredients
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon active dry yeast
1 ½ cups warm water (about 110°F)
Instructions
In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. The dough will be sticky and rough, but that’s expected.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. The dough should double in size and become bubbly on the surface.
Lightly flour a work surface and turn out the dough. With floured hands, gently shape it into a round loaf. Do not knead. Let the dough rest for 30 to 45 minutes while the oven preheats.
Place a Dutch oven or heavy lidded pot into the oven and preheat to 450°F. Once the oven and pot are hot, carefully remove the pot and place the dough inside. You can score the top with a sharp knife for a decorative finish.
Cover and bake for 30 minutes. Remove the lid and continue baking for another 15 to 20 minutes until the crust is deep golden and crisp.
Carefully transfer the bread to a wire rack and let it cool completely before slicing.
Notes
This bread develops its flavor from the long fermentation, so be patient with the resting time. The Dutch oven creates steam, which gives the bread its signature crust. If you don’t have one, bake on a preheated stone or baking sheet and place a pan of water on the bottom rack to mimic steam. The loaf is best eaten the day it’s baked but can be refreshed in a warm oven the next day.